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Mini Rosemary & Cardamom Brûlée Tarts

Mini Rosemary & Cardamom Brûlée Tarts
Mini Rosemary & Cardamom Brûlée Tarts
GLUTEN FREE
Ingredients
NESTLÉ DOCELLO Crème Brûlée Dessert Mix 2kg
  • 1 Rosemary sprigs
  • 1.5g Cardamom (ground)
  • 250ml Milk
  • 250ml Cream
  • 2.5g Vanilla paste
  • 80g NESTLÉ Docello® Crème Brûlée Mix
  • 24-28 gluten free tart shells
  • Beetroot powder for dusting
  • 2 Rosemary sprigs for garnish
Preparation
  • 1
    Add 1 sprig of rosemary (rub rosemary between hands to bruise this helps release the fragrance) and cardamom to the milk, cream and vanilla paste.
  • 2
    Bring the milk and cream to the boil and simmer for a few minutes to infuse the rosemary. Remove from heat.
  • 3
    Whisk in the NESTLÉ Docello® Crème Brûlée Mix. Pour the Brulée mixture in to Tart Cups and refrigerate.

Serve dusted with Beetroot powder on top and with a few leaves of fresh rosemary on top of each tart.